Swanson® Winter Vegetable Bean Soup with Pesto

Swanson® Winter Vegetable Bean Soup with Pesto

4 Reviews 2 Pics
  • Prep

    25 m
  • Cook

    30 m
  • Ready In

    55 m
Recipe by  Campbell's Kitchen

“This classic soup combines carrots, potatoes, turnips, leeks and celery in savory Swanson® Chicken Broth with hearty white beans and a flavorful basil pesto garnish.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

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Directions

  1. Heat the carrots, potatoes, turnip, leeks, celery and 1 3/4 cups broth in a 6-quart saucepot over medium-high heat to a boil.
  2. Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender-crisp.
  3. Reserve 1/2 cup of broth for the Easy Basil Pesto. Stir the remaining broth, beans, bay leaf and red pepper in the saucepot and heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the vegetables are tender. Remove the bay leaf. Serve topped with the Easy Basil Pesto.

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Reviews (4)

Rate This Recipe
chrisscott
14

chrisscott

I had a few turnips from a local farm and decided to use one for this recipe. I was really surprised how flavorful this soup was.

juliah
8

juliah

Easy and delicious! Its good without the pesto as well. I like pesto, but here i wasn't sure it was needed. I did like that it used all the winter veggies that we had in the fridge. I added the carrots later to make sure they were not too mushy.

sodakgrrl
6

sodakgrrl

I've made this a couple of times now, both with and without the pesto, and I'm not sure it's needed. This soup is really good! I did make a few minor changes; I used adzuki beans-just to give it some interesting color, omitted the red pepper, as I didn't have any on hand, and chopped the vegs small, so reduced the simmer time to about 20 min. I also added some cooked rice toward the end, to make it a bit heartier. This recipe is a keeper!

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 126 cal
  • 6%
  • Fat
  • 0.4 g
  • < 1%
  • Carbs
  • 26.6 g
  • 9%
  • Protein
  • 4.1 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 637 mg
  • 25%

Based on a 2,000 calorie diet

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